Tuesday, April 23rd, 2013
To Begin 10.
Sap Cured Whey Fed Ham, arugula, grapefruit, coriander and chickpeas
Tomato Mussel Soup, merguez, sumac, bulgur wheat
Confit of Portobello Mushroom, marinated spinach, pickled onion and Spanish blue cheese
Fried Oyster Tacos, almond romesco, dressed lettuces, pickled jalapeno (12.)
Charcuterie of Seafood, rillette, mousse, pickle, seasonal accompaniments
Rubiner’s Cheese Selection, Queso de Mano, Timberdoodle, Ewe Bloom, seasonal accompaniments
Penne, roasted tomato, High Lawn ricotta, Parmesan
Semolina Gnocchi, braised chicken, radish green and pumpkin seed pesto, green olives
Linguini, spicy bone marrow, tomato and clam “sauce,” Jonah crab, black pepper crumbs
Chatham Skate Wing, pea shoots, “canned” artichoke puree, peas from the freezer
Brined NEFF Pork Loin, parsnips, porcini spaetzle, tarragon, mustard and lentils
Roasted Steelhead, commodity broccoli, miso and mushroom, new Woven Roots scallions, peanut and cola
Veggie Burger “Sandwich”, ciabatta, kinda fries, chevre, aioli, “fixins”, with or without our sap cured ham (15.)
Vegetables (ish) 8.
Over Wintered Parsnips, tarragon, lemon and Crowdie
Commodity Broccoli, mushroom, miso, peanut and cola
New Lettuces, olive oil and vinegar
Berkshire Mountain Bakery Sourdough Toasts (3.)
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions or alterations.